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Dessert

Chocolate Pudding. No. 1

A layered chocolate pudding made with sweet milk, cornstarch, sugar, egg, and grated vanilla chocolate, served with whipped cream or boiled custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pudding. No. 1

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the base

  1. Combine milk, cornstarch, and sugar in a saucepan and cook until thickened.

  2. Remove half of the mixture and flavor it to taste.

Add the chocolate and egg

  1. Add the beaten egg and grated chocolate dissolved in a little milk to the remaining mixture.

Mold and serve

  1. Pour the mixture into a mold, alternating the flavored and chocolate layers.

  2. Serve with whipped cream or boiled custard.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cornstarch
Thickens the milk into a smooth, sliceable pudding as it cooks.
Egg
Adds richness and helps set the pudding once it is cooked.
Grated vanilla chocolate
Provides the chocolate flavor and color for the dark layers.
Sugar
Sweetens the pudding and balances the chocolate.
Sweet milk
Forms the main liquid that thickens into the pudding body.

The step that matters

Cooking the milk, cornstarch, and sugar until thickened. Starch granules must be heated fully so they swell and gelatinize; undercooked starch leaves the pudding thin and grainy-tasting, while stirring prevents scorching and lumps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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